How do you keep wholemeal bread with kimchi and melted comté?

Bread: Allow the bread to cool completely. Keep it in an airtight bag or bread box at room temperature. It will stay fresh for 3-4 days. For longer storage you can cut the bread into portions, wrap and freeze in plastic. It stays good in the freezer for up to 3 months. Kimchi and cheese: Kimchi: Store in the original, closed packaging in the fridge. It will keep there for up to a few months. GRASPT COMTé: In a well -sealed container in the fridge, it can be kept for up to 1 week. Warm up: Toast the frozen slices of bread directly in a toaster or fry them in a pan with a little oil. Then add fresh kimchi and grated comté and place under the grill until the cheese melts.

Whole wheat bread with kimchi and melted comté

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60min + 1h45 resting and baking

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HOME Baked whole -grain bread with kimchi and melted comté. A simple, tasty recipe for the weekend.

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Ingredients

What do you need?

Quantity: 4P

Whole wheat bread:
800 g 6-grain whole-grain flower, plus extra to pollinate
½ bag of dry yeast
14 g salt
500 ml of water, at room temperature
2 tablespoons of sunflower seeds, pumpkin seeds, linseed ... to taste

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1 jar of kimchi
300 g Comtékaas

Preparation method

How do you make this?

Mix water, yeast and salt together. Let it stand. Put the flour and salt in a large bowl or in the bowl of your food processor. Stir with a fork. Add the water mixture and knead by hand or at least 10 minutes with your hook accessory. Let rest for 30 minutes to 1 hour under plastic wrap.

Now we are going to fold the dough. No worries, you have already folded masses of t-shirts, you can do this too. Push the dough flat with two hands. Scrape the sides with a pan licker. Now fold the top, then the bottom and then the two sides back inside. Let it rest for 15 minutes.

Now form more or less a sphere of the dough, with the help of some flour. The dough is a bit sticky, but ignore it and just go on. Put the pumpkin and linseed in a plate, slightly rub the dough ball with some water and then push the dough into line and pumpkin seeds.

Place with seeds on a baking sheet covered with baking paper. Place a clean towel on it and let it rest for 45 minutes.

Preheat the oven to 210 ° C. Bake in the oven for 40 minutes at 210 ° C. Allow to cool.

Grate the Comtékaas.

Cut thick slices of bread, toast it in the toaster or fry them in a pan with some olive oil or butter.

Put some pieces of kimchi on it and then a good hope of ground comtékaas.

Place in the oven under the grill until the cheese is nicely melted.

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